Chile Relleno Soup
A comforting soup that captures the essence of classic chile relleno with smoky roasted poblano peppers, sweet corn, and a cheesy finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 large poblano peppers
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
Instructions
- Roast the poblano peppers over an open flame or under the broiler until charred. Place in a bowl and cover with plastic wrap to steam for 10 minutes. Once cooled, peel and chop the peppers.
- Sauté the chopped onion and minced garlic in a large pot with a drizzle of oil over medium heat until softened and fragrant, about 3-4 minutes.
- Stir in the diced tomatoes, broth, corn, and the roasted, chopped peppers. Add ground cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
- Stir in the shredded cheese until melted and creamy. Serve hot, garnished with fresh cilantro.
Notes
For added flavor, serve with warm tortillas or a crispy tortilla salad. A dollop of sour cream can enhance the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
Find it online: https://pinrecipezbylinaa.com/chile-rellen0-soup-recipe/